preparation
Remove skin from fish. Cut into small pieces and grind while adding 5 tablespoons water. Beat egg white slightly; add to fish. Add ginger, 1 teaspoon salt, 1 teaspoon wine and cornstarch. Mix well. Form into balls and drop into boiling soup stock. Remove foamy residue from soup. Cut tender greens into 1-inch pieces. Add to soup. Bring to boil; add 1 teaspoon salt, 1 tablespoon wine and monosodium glutamate and serve. Serves 4. |